The Rossini
A strawberry version of the Bellini, this so-simple drink adds strawberry purée to flutes of Prosecco for a sweet flavour and vibrant colour.
Per serving:
189kcals, 7.4g fat (4.5g saturated), 28.6g carbs (23.1g sugars), 3.1g protein, 3g fibre, 0.054g sodium
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Prep: Cook: |
5 minutes None |
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| Difficulty: | Easy | |
| Serves: | 14 |
| Ingredients |
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| 450g very ripe strawberries, washed, hulled and halved |
| 2 tbsp sugar |
| 2 tbsp fresh lemon juice |
| 1 x 750ml bottle of Prosecco, chilled |
directions
1 In the bowl of a food processor, pulse together the strawberries, sugar and lemon juice until smooth.
2 Strain the pulp through a sieve into a jug. Cover and chill for up to eight hours until ready to serve.
3 To serve, pour around one tablespoon of the purée into the bottom of each flute and gently top up with chilled Prosecco. Stir very gently just to blend.
